Dinner · Part 3 of 3: Tips & recipe card

Crockpot Provolone Pepperoni Sausage Alfredo Penne Tips, FAQ & printable recipe

Name: Crockpot Provolone Pepperoni Sausage Alfredo Penne
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: Italian-American
Ingredients: 4 oz thick-cut pepperoni slices; 1 lb Italian sausage, casings removed; 12 oz penne pasta; 3 cups fresh broccoli florets; 1 jar (15 oz) creamy garlic parmesan Alfredo sauce; 1 cup whole-milk ricotta cheese; 2 cups shredded provolone cheese

By Clara Weller · Oct 28, 2026

Bubbling Crockpot Provolone Pepperoni Sausage Alfredo Penne with melted cheese and steam rising

Prep: 10 min
Cook: 3 h
Total: 3 h 10 min
Serves: 6

Tips for success

For the best texture, use penne or another short, sturdy pasta shape that can hold up to long cooking. Avoid thin pasta like spaghetti, which will become mushy.

If you prefer a crispier top, you can broil the finished dish for a few minutes—just be sure the insert is oven-safe. To make it extra indulgent, sprinkle extra Parmesan or red pepper flakes on top before serving.

This recipe is endlessly adaptable. Swap the broccoli for spinach or kale, or add mushrooms for extra earthiness. Use turkey sausage for a leaner option, or add a splash of chicken broth if the sauce seems too thick.

For a spicier version, use hot Italian sausage and add a pinch of red pepper flakes. The slow cooker does all the work, so feel free to experiment with your favorite add-ins.

Variations

Spicy Sausage Alfredo: Use hot Italian sausage and add 1/2 teaspoon red pepper flakes with the sauce. The heat balances the creamy Alfredo and adds a kick. Serve with extra chili flakes on the side.
Mushroom and Spinach: Add 1 cup sliced mushrooms and 2 cups fresh spinach with the broccoli. Sauté the mushrooms first to release moisture, then layer them in. The spinach wilts into the sauce beautifully.
Chicken Alfredo: Replace the Italian sausage with 1 pound boneless, skinless chicken thighs, cut into bite-size pieces. Cook until the chicken reaches 165°F (74°C). The chicken stays moist and tender.
Veggie Lover's: Omit the meats and add extra broccoli, bell peppers, and zucchini. Use a vegetarian Alfredo sauce and increase the ricotta to 1 1/2 cups for extra creaminess. The pasta will still cook perfectly.

Storage and make-ahead

Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk to restore creaminess.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in the microwave or on the stovetop until hot and bubbly. Add a splash of milk or broth if the sauce has thickened.

Refrigerate leftovers in an airtight container for up to 4 days. The pasta will absorb some sauce as it sits, so you may want to add a splash of milk or broth when reheating. Reheat individual portions in the microwave or in a skillet over medium heat until hot and bubbly. This dish tastes even better the next day as the flavors meld.

You can assemble the entire dish in the slow cooker insert the night before, cover, and refrigerate. In the morning, simply place the insert in the slow cooker and cook on low as directed.

You may need to add 30 minutes to the cooking time if starting from cold. This makes it a great option for busy weekdays or when you want a hot dinner ready when you get home.

Serving ideas

Serve this Crockpot pasta hot, straight from the slow cooker, with a side of garlic bread or a simple green salad. The creamy Alfredo sauce and savory meats make it a satisfying main course on its own.

Garnish with fresh parsley or basil if you like, and offer extra Parmesan or red pepper flakes at the table for those who want more kick.

This dish is perfect for feeding a crowd—set out the slow cooker and let everyone serve themselves. It also makes great leftovers for lunch the next day. Pair it with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc to balance the richness. For a family-friendly meal, serve with steamed green beans or a Caesar salad.

Frequently asked questions

Can this recipe be made gluten-free?

Yes, use gluten-free penne pasta and ensure the Alfredo sauce is gluten-free. Most jarred Alfredo sauces are gluten-free, but check the label. The rest of the ingredients—pepperoni, sausage, broccoli, ricotta, and provolone—are naturally gluten-free. Cook time may vary slightly with gluten-free pasta, so check for doneness at the 3-hour mark.

Why is the pasta mushy after cooking?

Pasta can become mushy if it's cooked too long or if the slow cooker runs hot. To avoid this, use a sturdy pasta shape like penne and stick to the recommended cooking time. Also, avoid stirring during cooking, as that can break the pasta. If your slow cooker runs hot, check the dish at 2 1/2 hours and reduce the cooking time.

Can this be made on high instead of low?

Yes, you can cook on high for 2 to 2 1/2 hours instead of low for 3-4 hours. However, the pasta may not absorb the sauce as well, and the texture might be slightly different. For best results, use low if you have the time. Always check the sausage reaches 160°F (71°C) before serving.

Can leftovers be frozen?

Yes, this dish freezes well. Cool completely, then transfer to a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat in the microwave or on the stovetop. Add a splash of milk or broth to restore the creamy texture.

What can be used instead of Alfredo sauce?

If you don't have Alfredo sauce, use a mix of 1 1/2 cups heavy cream and 1/2 cup grated Parmesan cheese. Stir in 2 minced garlic cloves for flavor. This homemade version works just as well in the slow cooker. You can also use a béchamel sauce for a thicker, richer result.

Recipe card

Crockpot Provolone Pepperoni Sausage Alfredo Penne

Prep 10 minCook 3 hTotal 3 h 10 minServes 6

Ingredients

4 oz thick-cut pepperoni slices
1 lb Italian sausage, casings removed
12 oz penne pasta
3 cups fresh broccoli florets
1 jar (15 oz) creamy garlic parmesan Alfredo sauce
1 cup whole-milk ricotta cheese
2 cups shredded provolone cheese

Instructions

Place the thick-cut pepperoni slices and Italian sausage (casings removed) into the bottom of a 7-quart slow cooker. Use your hands or a spoon to break the sausage into crumbles, spreading both meats evenly across the bottom.
Scatter the penne pasta and fresh broccoli florets over the meat. No need to stir—just layer them on top so they sit above the meat.
Pour the entire jar of creamy garlic parmesan Alfredo sauce over the pasta and broccoli. Use a spatula to scrape out every bit of sauce from the jar.
Spoon dollops of whole-milk ricotta over the sauce, then sprinkle the shredded provolone cheese evenly over the top.
Cover the slow cooker and cook on low for 3 to 4 hours, until the pasta is tender and the sausage is cooked through. Do not stir during cooking.
After 3 hours, check the internal temperature of the sausage with an instant-read thermometer. It must reach 160°F (71°C) to be safe to eat. If not, continue cooking and check again in 30 minutes.
Once the sausage reaches 160°F (71°C), turn off the slow cooker and let the dish rest for 10 minutes. This allows the sauce to thicken slightly and the flavors to meld.
Stir the pasta gently with a large spoon to combine the layers. Be careful not to break the pasta or mash the broccoli.
Spoon the creamy pasta onto plates or into bowls. Make sure each serving gets a good mix of pepperoni, sausage, pasta, and broccoli.

Contains: gluten, milk

Estimated nutrition per serving

Calories: 720
Protein: 32 g
Carbohydrates: 45 g
Fat: 44 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.